A Vegan model of the normal dish tailored by our new Foodie Pal, Monica! Try her fairly instagram
Easy Minestrone
- 1 half yellow onion
- 3 cloves garlic
- 1 tbsp olive oil
- 1 cup chopped inexperienced beans
- 2 carrots peeled and chopped
- 8 oz hearth roasted tomatoes
- 15 oz cannellini beans
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- handful contemporary basil, chopped
- 3 cups vegetable broth
- 1 cup Al Dente Pasta
- 1 cup spinach
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Saute chopped onion and garlic in olive oil in massive saucepan for 3-4 minutes or till onions are translucent.
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Add chopped inexperienced beans and carrots and cook dinner for five or so minutes, till they’re tender.
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Add zucchini, tomatoes, beans, vegetable broth, and spices/herbs, and produce to a boil.
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Scale back warmth, after which let simmer for about 15-20 minutes.
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Add the spinach in addition to the pasta and cook dinner for about 3 minutes, till spinach is wilted and pasta is cooked by. Serves 4. High with Parmesan cheese or vegan cheese, if desired.
